Spinach Lasagna Soup

Spinach Lasagna Soup

I absolutely love this recipe from the "Eat Your Feelings" Cookbook by Lindsey Smith. It is savory, satisfying, and bursting with flavors.

Servings: 6 to 8

Ingredients:

• 15-oz ricotta cheese
• 1 cup shredded mozzarella
• 12 basil leaves, chopped
• 1 large onion, diced
• Olive Oil
• 1 tbsp fennel seeds
• 5 garlic cloves, minced
• 1 green pepper, diced
• 4-oz fresh spinach (or 3 large handfuls)
• 28-oz jar of marinara or tomato basil sauce
• 4 cups vegetable stock
• 1/8 tsp red pepper flakes
• 6 brown rice lasagna noodles
• Salt and pepper, to taste 

Directions:

1. For the topping, combine the ricotta, mozzarella, and basil in a small bowl and stir. Place in the refrigerator until the soup is ready.
2. For the soup, sauté the onion in olive oil in large saucepan on medium heat for 5 minutes.
3. Add the fennel seeds and garlic and continue to cook for another 5 minutes.
4. Add the green pepper and sauté for another 5 minutes.
5. Add the spinach and sauté until wilted.
6. Add the marinara sauce, vegetable stock, and red pepper flakes. Add the salt and pepper, to taste. Bring the mixture to a boil and then let simmer for 30 minutes, stirring occasionally. 
7. Break apart the brown rice lasagna noodles into 1-inch pieces and add to the soup. Cook for an additional 10-15 minutes or until the noodles are done.
8. Use a ladle to spoon the soup into a bowl, top with the basil and cheese topping, and eat up!

PROTEIN NOTE: Ground beef and sweet sausage taste best. Cook in a separate pan and add to the mixture 5-10 minutes before serving.